Gnocchi is one of my favorite types of foods to eat. It is so wonderful for a winter evening to warm you up, but one may not know that gnocchi can be made with all sorts of delicious ingredients. Also, gnocchi happens to be very calorie dense but this recipe using butternut squash to increase the vegetables in your diet and is perfectly light for summer. It may take a few tries to get this right, but just do not give up because once you get it perfect this is a great rendition of a recipe that will be a great dish to serve all year long!
Required ingredients to serve 4 to 6 people:
– 1 lb. butternut squash
– 1 cup whole wheat flour
– ¾ cup reduced fat Parmesan cheese (shredded)
– 2/3 cup watercress leaves (chopped)
– 1 scallion (chopped)
– ½ cup green basil (half is to be used for garnish)
– dash of freshly ground pepper and salt
– ½ cup extra virgin olive oil
– ½ cup watercress without the stalks and chopped
-1 tbsp. minced garlic
First, peel the butternut squash and cut into large squash. They should be over an inch but no bigger than two inches. Put in a pan and add water so that it covers the squash. Add dashes of salt and pepper. Next, bring to a boil and let simmer for about 10 minutes. Next, drain and mash with a fork and add the flour. Mix until all together then add the ½ cup of the Parmesan cheese, watercress leaves, scallion, and basil leaves. Add an additional dash of salt and pepper. To make the gnocchi look like restaurant quality shape into small pieces no bigger than half the size of your thumb finger, and lightly take each piece and dip it into the flour.
The sauce for the gnocchi is simple to make by combining olive oil, watercress without stalks, ¼ cup of Parmesan cheese, garlic, and a dash of salt and pepper. Set this aside for now.
Next, get a large sized pan and add water and salt until it gets to a boil. Take one of the gnocchi that you have made and drop it in for about 2 minutes. Take out and test it to make sure it is cooked to perfection and holds it shape. If not, try another for a little bit longer until you reached desire taste. Cook rest of the gnocchi and drain once all pieces are cooked. Next, add gnocchi to clean serving dish and add sauce to it. For a garnish add the left over basil leaves. That’s it!
1. If you do not have butternut squash on hand, any squash will do. Also, eggplant!
2. I always like to use whole wheat flour, but some people do not like the taste so all purpose flour is all okay to use. Just make sure to swift each kind if flour.
3. If you do not want to use Parmesan cheese, nonfat mozzarella is always a good replacement.